You’re standing in the produce aisle, staring at a mountain of spinach, kale, and arugula. Some bags look a little sad, with wilted edges or dark spots. Others seem bright and crisp, but how can you really tell? We’ve all been there, picking up a bunch of leafy greens only to find them turning slimy in the fridge by day three. The good news is that choosing the freshest greens isn’t rocket science. With a few simple tricks, you can walk out of the store with produce that actually lasts, tastes better, and packs more nutritional punch.

The first thing to look for is color. Fresh greens should have a deep, vibrant hue. Think rich emerald green for spinach, deep burgundy for red leaf lettuce, and a bright, almost neon green for kale. If you see yellowing leaves, brown edges, or any kind of dull, faded tone, that’s a red flag. Color loss means the greens are past their prime and already losing the very vitamins you’re after. Chlorophyll breaks down as leaves age, which also means fewer antioxidants. So trust your eyes – if it doesn’t look like it belongs in a healthy salad, it probably doesn’t belong in your cart.

Next, feel the leaves without being too shy about it. Fresh greens should feel crisp and sturdy, never limp or rubbery. Give a bunch of kale a gentle squeeze – it should have a bit of spring and snap. For loose leaves like spinach or arugula, pick up a leaf and bend it slightly. It should break or crack, not just flop over. If the leaves are wilting or have a slippery feel, they’re already breaking down on a cellular level, and they’ll only get worse once you bring them home. Also check the stems. For greens still attached in bunches, the cut ends should look moist and fresh, not dried out or brown. A dry, woody stem means that bunch has been sitting around for a while.

Smell might seem like an odd thing to do in a grocery store, but it works. Fresh greens have a clean, earthy, slightly grassy scent. If you catch any hint of sourness, mustiness, or something that reminds you of a damp basement, move on. That smell is often the first sign of microbial growth, which leads to spoilage. Even if the greens look okay on top, that odor can come from the bottom of the bag or the center of the bunch where moisture has been trapped. Bring the package up to your nose and give it a sniff. Your nose knows – trust it.

Now, let’s talk about packaging. Pre-bagged greens are convenient, but they’re also a breeding ground for moisture, which is the enemy of freshness. Look for bags with little to no condensation on the inside. Those water droplets are basically a free trip to slime city. If you see any wet spots or liquid pooled at the bottom, skip that bag entirely. Even better, choose greens from a bin or loose display so you can inspect every single leaf. That said, if you do go for the bagged option, check the “best if used by” date and pick the one that’s furthest out. But realize that even that date isn’t a guarantee – often the produce has already been sitting in a warehouse for days before it’s bagged. So use the date as a reference, not a promise.

Another secret is to shop seasonally. Greens that are in season locally are almost always fresher because they haven’t traveled across the country or across the world. In the summer, look for farmer’s market favorites like Swiss chard and mustard greens. In the cooler months, kale and collards are at their peak. If you’re buying something out of season, it likely came from a long-distance source, which means more time in transit and more time losing nutrients. That doesn’t mean you can’t buy spinach in February, but just be extra careful about the signs of freshness mentioned above.

Finally, don’t forget to inspect the very bottom of the display. Grocery stores often rotate stock, placing newer products behind older ones. But sometimes the opposite happens, and the older stuff gets pushed to the front to move quickly. You can’t always control that, but you can check the back of the shelf for a better date or a crisper-looking bunch. It takes ten extra seconds and can save your salads for an extra week.

Once you’ve picked the best greens, remember that how you store them matters just as much. But that’s a whole other conversation. For now, just focus on the picking. With a little practice, you’ll be a pro at spotting the freshest, most nutrient-dense greens every time you hit the grocery store. Your body – and your taste buds – will thank you.